pasta - Fusilli with Broccoli, Sun-dried Tomatoes, and Black Soybeans

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Fusilli with Broccoli, Sun-dried Tomatoes, and Black Soybeans

 

Recipe By :Dana Jacobi

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 cups broccoli florets -- about 8 oz

8 ounces soy and semolina fusilli

3 tablespoons extra-virgin olive oil

2 large garlic cloves -- sliced

1/8 teaspoon red pepper flakes -- (1/8 to 1/4) optional

12 marinated sun-dried tomato halves -- drained and cut

into thin strips

1 cup canned black soybeans -- rinsed and drained

salt and freshly ground black pepper

freshly grated Parmigiano-Reggiano or soy

Parmesan

 

Cook the broccoli in a pot of boiling warte large enough to cook the pasta.

When the florets are tender-crisp, about 4 minutes, transfer them with a slotted

spoon into a bowl of ice water. Do not pour out the cooking liquid. When the

broccoli is chilled, drain well, and set aside.

 

Bring the cooking water back to a boil and cook the fusilli until it is al

dente, following the package directions.

 

While the pasta cooks, heat the oil in a skillet over medium-high heat. Add the

garlic and saute until golden, about 3 minutes, and remove it with a slotted

spoon to drain on a paper towel. Add the pepper flakes to the pan, if using.

Add the broccoli, sun-dried tomatoes, soybeans, and the reserved garlic. Cook

until heated through, 2 to 3 minutes.

 

Drain the pasta, leaving some water clinging to it. Add it to the pan with the

broccoli, stirring to combine it with the vegetables. Season the pasta to taste

with salt and pepper.

 

Serve at once, accompanied by grated cheese.

 

Source:

" Amazing Soy "

Copyright:

" 2001 by Dana Jacobi "

 

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Per Serving (excluding unknown items): 113 Calories; 10g Fat (78.1% calories

from fat); 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 20mg

Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 2 Fat.

 

NOTES : Garlic lovers will feast on this rustic combination of pasta, sun-dried

tomatoes, and soybeans. Cooking the broccoli, then the pasta in the same water

let you serve this dish in about 20 minutes. Leftovers are good served as a

pasta salad. Using both soybeans and soy pasta serves up more than 11 grams soy

protein per serving.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0